New Year’s Eve Menu: Berry Chantilly Cake w/ Grand MarnierRecipes — By Shannon Schmid on December 26, 2009 at 4:55 pm
Christmas is over?? Are you sure? Because my house still has all the decorations up, and I don’t predict mommy taking them down for some time. It’s too exhausting people!! I refuse to do it until New Year’s Eve at least! Maybe then I can get the ooomph to get the boxes out. Maybe. We’ll see how it goes
Until then… I will enjoy basking in the light of our Christmas tree, while I plan the menu possibilities for the next holiday! New Years!!
What about a cake that features the secret kick of Grand Marnier?!?
1 White cake round, 9 inch, baked from mix (Use egg whites in the mix to keep cake white)
10-12 Whole fresh raspberries
1 cup Fresh strawberries, stemmed, halved
1 cup Fresh raspberries
1/2 cup Fresh blackberries or blueberries
3 oz. Grand Marnier
1/4 cup Orange juice
Marsopone cream Frosting (recipe below)
-Combine Grand Marnier & orange juice. Whisk until blended. Place berries in a shallow bowl or dish, cover with Grand Marnier mixture. Marinate for 30 minutes.
-Using a serrated knife, cut cake horizontally to create a top and bottom. Drain berries and portion into center of one cake layer and spread. Drizzle with remaining Grand Marnier mixture. Cover the bottom of second cake layer with thin layer of frosting. Combine halves like a sandwich. Coat entire cake with a thin layer frosting. Top cake with whole berries.
Martha Stewart’s Marsopone cream frosting
-1 cup of heavy cream
-8 ounces of mascarpone cheese, room temperature
-1/2 cup confectioners’ sugar, sifted
With an electric mixer on medium speed, whisk heavy cream until stiff peaks form (be careful not to over-beat, or cream will be grainy). In another bowl, whisk together mascarpone and confectioners’ sugar until very smooth. Gently fold whipped cream into mascarponeuntil completely incorporated. Use immediately.